Bob's Favourite Christmas Shortbread

From the Collection of Marg Dye

Also known as Marg's Famous Shortbread, this is substantial shortbread - not the melt-in-your-mouth kind.

INGREDIENTS

• 2 cups butter
• 1 cup brown sugar
• 1 egg yolk
• 5 cups all-purpose flour

METHOD

1. Cream butter and sugar together.
2. Add egg yolk and stir well.
3. Then add flour a little at a time, until dough is the consistency of putty.
4. Roll out to 1/2 inch to 3/4 inch thickness.
5. Prick with a fork and cut into shapes.
6. Bake in 325 F oven until firm and golden brown (about 30 minutes).

Carrot Christmas Pudding

Five Roses Cookbook circa 1950 - From the Collection of Marg Dye

In some homes (like ours :) it will always be steamed carrot pudding at Christmastime—a tradition reminiscent of hard times, when carrot pudding was more economical than a prize plum pudding. For all its modern glamour, the Christmas season does seem a fitting time to commemorate humble origins.

INGREDIENTS

• 1 cup grated raw carrot
• 1 cup grated raw potato (divided into 1/2 cups)
• 1/2 cup butter
• 1 cup granulated sugar
• 3/4 cup seeded (Thompson) raisins
• 1/2 cup currants
• dusting of flour
• 1 cup all-purpose flour
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp soda

METHOD

1. Grate carrot and potato.
2. Measure and set aside.
3. Cream butter, add sugar and blend well.
4. Add grated carrot and 1/2 cup of grated potato, and mix well.
5. Sprinkle raisins and currants with a dusting of flour and add to first mixture.
6. Sift together the flour and spices, and stir in.
7. Dissolve the soda in the remaining 1/2 cup of potato and add it last.
8. Mix lightly together; pour into buttered stoneware bowls.
9. Cover well with redoubled cheesecloth tied down with kitchen string.

Steam for 3 hours (ask your mom or gran—they’ll know how to do this).

Cinnamon Spice Nut Mix

Borrowed directly from the pages of the magnificent cookbook “Nuts: Sweet and Savory Recipes… from Diamond of California”

Make a batch of these easy candied nuts, and you’ll find all kinds of ways to serve them. You can set them out by the bowlful at a party, use them to top a salad containing apples and goat cheese, or sprinkle them over ice cream. And what could be sweeter as a home-made hostess gift?

• 4 c assorted whole nuts (such as walnuts, hazelnuts, pecans, almonds, and macadamias)
• 2 egg whites
• 1 c sugar
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 1/8 tsp freshly grated nutmeg

(You can omit this step if not using hazelnuts: If using hazelnuts, preheat oven to 350F. Spread hazelnuts in a single layer on a baking sheet or pan. Bake, shaking the pan once or twice, until nuts are lightly browned and fragrant, 10 to 12 minutes. Wrap warm hazelnuts in a clean dish towel and let cool 10 minutes. With the towel, rub off as much of the papery skins as possible. Add to bowl with other assorted nuts.)

Reduce oven temperature ot 225F. Line a large baking sheet with foil or parchment paper, coat with vegetable oil spray.

In a large bowl, whisk egg whites until foamy. Add nuts, tossing to coat well.

In another large bowl, combine sugar, cinnamon, salt, ginger, allspice, cloves, and nutmeg. Blend well. Add nuts, tossing until evenly coated with sugar mixture.

Spread nuts in a single layer on the prepared baking sheet, separating with a fork. Bake until coating is dry and crunchy, about 2 hours. Let cool.

Store airtight at room temperature up to 1 week.

Yields 4 cups.

Deborah Palmer of A Movable Feast tested this recipe and suggests an alternative, quicker cooking method: Bake at 350F for about 12 minutes, stirring often. She also prepared the recipe with walnuts only – to rave reviews…

Cranberry Mincemeat Pie

From Hot Off the Griddle #21, November 1993.

INGREDIENTS

Filling:

• 24 oz. container mincemeat
• 1 cup coarsely chopped cranberries
• 1/2 cup chopped pecans
• 1 tbsp lemon juice
• 1 egg yolk, beaten

METHOD

1. Prepare pastry shell for 2-crust pie: Roll out half of dough and fit into 9” pie plate. Trim edge even with pie plate.
2. Combine mincemeat, cranberries, pecans and lemon juice.
3. Mix well; spread evenly in shell.
4. Roll out remaining pastry dough. Cut into 1/2” strips. Arrange in lattice fashion over filling.
5. Tuck strips under bottom crust. Seal and flute edge.
6. Brush top with beaten yolk.
7. Bake on lower oven rack in a preheated 425 F oven for 10 minutes, then reduce heat to 350F for 25 or 30 minutes or until crust is golden.

Serve warm or cooled.
Serves 6-8.

Fireside Fruit Bars

From Hot Off the Griddle #34, December 1994.

METHOD

1. Sift together 2 cups sifted enriched all purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg.
2. Cream 2/3 cup shortening.
3. Add gradually 1/2 cup sugar and cream until light and fluffy.
4. Blend in 1 tsp grated orange rind.
5. Combine 1/2 cup undiluted evaporated milk, 1/4 cup orange juice.
6. Add 2/3 cup chopped, mixed candied fruit, 1/4 cup chopped nuts.
7. Spread in greased and floured 15 × 10 inch shallow pan.
8. Bake in 350 degree oven 15 to 20 minutes.

Cool. Frost with orange frosting. Cut into bars with sharp knife.

ORANGE FROSTING

1. Combine 3 cups sifted icing sugar and 1/2 tsp grated orange rind.
2. Blend in 2 tbsp orange juice and 2 to 3 tbsp evaporated milk.
3. Beat until smooth.

Spread on cooled bars.

Festive Brazil Loaf

From Hot Off the Griddle #21, November 1993.

INGREDIENTS

• 3/4 cup sifted all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3 cups shelled whole brazil nuts
• 1 lb. pitted dates, chopped
• 1 cup well-drained maraschino cherries (whole)
• 3 eggs
• 1 tsp vanilla

METHOD

1. Grease a 9 × 5 loaf pan. Line with greased brown paper or parchment.
2. Sift together flour, sugar, baking powder and salt.
3. Add whole nuts, chopped dates and cherries.
4. Mix until fruit is well coated with flour mixture.
5. Beat eggs until foamy; add vanilla.
6. Stir into fruit mixture. (There is no butter or shortening in this recipe).
7. Spoon batter into prepared pan.
8. Bake about 2 hours at 300 F – until toothpick comes out clean.
9. Let cool 15 minutes.
10. Remove from pan. Peel off paper.

When cool, wrap in brandy or rum soaked cheesecloth, then overwrap in foil. Store in air-tight container.
Note: When you fill the pan take an egg lifter and press down the batter, or the nuts may sit up out of the top of the cake.

Five Wonderful Ways with Shortbread

From the Collection of Marg Dye This selection was originally published in Hot Off the Griddle – November 1992.

These have all been tried and tested for more than 75 years! We really can’t think of any better way than that to assure you of their excellence.

MARG’S FAMOUS SHORTBREAD 

• 2 cups butter
• 1 cup brown sugar
• Yolk of 1 egg
• 5 cups all-purpose flour

Cream butter and sugar together.
Add egg yolk and stir well.
Add flour a little at a time until of a consistency of putty.
Roll out to 1/2 to 3/4 inch thick.
Prick with a fork and cut into shapes.

Bake at 325F until firm or golden brown, about 30 minutes.

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PRIZE SHORTBREAD

• 2 cups sifted all-purpose flour
• 2/3 cup berry or fruit sugar
• 1/2 cup rice flour
• 1 cup butter

Rub butter into sugar.
Gradually work in flour and rice flour with hands.
Knead until the dough is free from cracks.
Place in rounds on lightly-greased pan.

Bake in slow oven, 300F for 25 to 30 minutes or until golden brown.

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LARLIE’S SHORTBREAD

• 2 cups butter
• 1 cup sugar (icing or brown)
• 1/2 teaspoon vanilla
• 4 cups sifted all-purpose flour

Cream butter, add sugar and blend thoroughly.
Add vanilla.
Add flour in four portions and mix well after each addition.
Turn out onto mixing board and knead until all cracks have disappeared.
Spread in an ungreased pan and prick deeply with fork.

Bake at 350F for 20 to 30 minutes or until light brown.

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BROWN SUGAR SHORTBREAD

• 1 cup soft butter or margarine
• 1/2 cup light brown sugar, firmly packed
• 2 1/2 cups sifted all-purpose flour

In large bowl beat butter and sugar until light and fluffy.
With wooden spoon, stir in flour until smooth and well mixed.
Refrigerate dough, covered, several hours.
On lightly floured surface, roll out dough, one part at a time 1/3 inch thick.
Cut out with 1 1/2 or 2 inch cookie cutters; place 1 inch apart on ungreased cookie sheets.

Bake for 25 minutes or until light brown in 300F oven.
Remove to wire rack, cool. Makes about 5 dozen.

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MELTING SHORTBREAD

• 3 cups all-purpose flour
• 1/2 cup cornstarch
• 1 cup icing sugar
• 1 pound butter or part margarine

Cream butter and add sugar and work together thoroughly until creamy.
Sift the flour and cornstarch and add.
Whip together until fluffy and until mixture breaks.
Either drop from tablespoon or add a little more flour and knead until it can be rolled.

Bake in a 325F oven until light brown.

Mincemeat Brownies

From Hot Off the Griddle #22, December 1993.

INGREDIENTS

• 1 cup sifted all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp salt
• 1/4 cup soft butter or margarine
• 1 cup light brown sugar, firmly packed
• 1 egg
• 1 tsp vanilla
• 1/2 cup drained prepared mincemeat
• 1/2 cup coarsely chopped walnuts
• Icing sugar to decorate

METHOD

1. Preheat oven to 375 F.
2. Lightly grease an 8” x 8” x 2” pan.
3. Sift flour with baking powder and salt; set aside.
4. In large bowl, with wooden spoon or portable electric mixer at medium speed, beat butter, brown sugar, egg and vanilla until light and fluffy.
5. Stir in mincemeat.
6. Add flour mixture, stirring until well combined.
7. Stir in nuts.
8. Spread evenly in prepared pan; bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
9. Cool slightly.
10. Cut into squares while still warm.
11. Sprinkle lightly with icing sugar.

Makes 16 squares.

Christmas Pudding

From Marion Kane’s column in the Toronto Star.

INGREDIENTS

• 2 1/2 cups fresh soft breadcrumbs
• 2 cups currants
• 2 cups sultana raisins
• 1 1/2 cups Thompson raisins
• 1 cup all-purpose flour
• 2/3 cup packed dark brown sugar
• 1/3 cup mixed candied peel
• 2 tsp baking powder
• 1 tsp each: cinnamon, cloves, ginger and nutmeg
• 3 eggs
• 3/4 cup butter, melted
• 1/3 cup brandy or whiskey
• 1/3 cup milk
• Grated rind and juice of one orange

METHOD

In a large bowl, combine breadcrumbs, currants, sultana raisins, Thompson raisins, flour, sugar, peel, baking powder, and spices.

In a very large bowl, whisk together eggs, butter, brandy, milk and orange rind and juice.
Stir flour mixture into egg mixture; mix thoroughly.

Pack into large (10 cup) or two small pudding molds or bowls; cover surface with waxed paper cut to fit.
Cover mold with foil; tie tightly under rim with string.
Place on rack in deep pot; add boiling water to come two-thirds up sides of mold.
Bring to boil; cover, reduce heat and simmer, adding boiling water if necessary to maintain level, 3 1/2 to 4 1/2 hours – depending on shape of mold – or until tester inserted in centre comes out clean. (Steam smaller molds in separate pots for 2 to 3 hours.)

Remove from water; cool completely in mold.
Remove from mold, wrap and store in cool place or fridge 4 to 6 weeks, or freeze.

Bring to room temperature before steaming in original mold for 1 to 2 hours or until heated through.
Serve with a festive sauce.

Makes about 12 servings.

Spice Mix for Mulled Wine or Cider

INGREDIENTS

• 2 Tbsp cinnamon bark chips (crush a cinnamon stick)
• 1 Tbsp whole cloves
• 1 Tbsp fennel seeds
• 1 Tbsp whole allspice seeds
• 1 tsp cardamom seeds (removed from pods)
• 1/2 to 1 tsp orange rind (dried)

METHOD

• To make mulled wine, pour a 750 ml bottle of red wine and 1/2 cup honey into crockpot.
• Tie 2 Tbsp of the spice mix in a piece of double-folded cheesecloth or a muslin brew-bag and add to wine.
• Simmer on crock-pot high setting for 45 minutes.

For mulled cider, as above, but omit the honey.

Spiced Fruit Compote

From E. Wilson. First printed in Hot Off the Griddle #45, November 1995.

INGREDIENTS

• 1 1/2 cups pitted dried prunes
• 1 1/2 cups dried apricot halves
• 1/2 cup pitted dates
• 3 slices lemon
• 1/3 cup sugar
• 2 inch cinnamon stick
• dash allspice

METHOD

1. In a 2 quart saucepan, combine all ingredients with 2 1/2 cups water.
2. Bring to boiling; reduce heat; simmer uncovered 15 minutes.

Serve warm.

Teryaki Walnuts

Borrowed directly from the pages of the magnificent cookbook “Nuts: Sweet and Savory Recipes… from Diamond of California”

Food scientists tell us that the reason we love teriyaki flavor is that it’s a perfect balance of the four basic tastes: sweet, salty, bitter and sour. We discovered that adding a fifth – the toasted, buttery flavor of walnuts – makes teriyaki even more irresistable. Let the teri-snacking begin.

• 4 c walnut halves
• 3 Tbsp sesame seeds
• 1/4 frozen orange juice concentrate, thawed
• 1/4c soy sauce
• 2 Tbsp Asian sesame oil
• 2 Tbsp light brown sugar
• 2 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1/2 tsp crushed dried red chiles

Preheat oven to 350F. Line a large baking sheet with foil or parchment paper; spread walnuts in an even layer. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. Set aside baking sheet for later; reduce oven temperature to 300F.

In a large frying pan over medium heat, toast sesame seeds until pale golden brown, 3 to 5 minutes. Scrape sesame seeds onto a plate and set aside. In the same pan, combine the orange juice concentrate, soy sauce, sesame oil, sugar, ginger, garlic, and chiles. Bring to a boil. Add walnuts and cook, stirring, until liquid has evaporated. Add sesame seeds, stirring to coat evenly.

On the baking sheet, spread walnut mixture in a single layer. Bake until nuts are glazed and dry, 8 to 10 minutes. Let cool.

Store airtight at room temperature up to 1 week.

Yields 4 cups.

Deborah Palmer of A Movable Feast tested this recipe with deluxe mixed nuts – delicious!

Turkish Preserves

From Hot Off the Griddle #22, December 1993.

Delicious with chicken, pork, ham or turkey. 

INGREDIENTS

• 3 oranges
• 1/2 lb. walnuts
• 1/4 lb. pitted dates
• 1/4 lb. figs
• 1 qt. grape juice
• 1 lb. seeded raisins
• 4 cups granulated sugar

METHOD

1. Finely chop oranges, dates and figs.
2. Combine with grape juice, coarse walnuts and raisins.
3. Bring to boil.
4. Add sugar and boil 15 minutes, stirring constantly.
5. Pour into sterile jars and seal.

Walnut Brittle

Originally published in Hot Off the Griddle – December 1995.

We all know how good walnuts are for us! The sugar and butter perhaps a little less so… but enjoy in moderation. At least it’s a confection with a redeeming feature – and so delicious. 

INGREDIENTS

• 1 – 1 1/2 cups walnut halves
• 3 cups light brown (or golden yellow) sugar
• 2 cups molasses
• 1/2 cup butter or margarine
• 1 Tbsp cider vinegar

METHOD

1. Generously butter an 8 × 8 in. pan.
2. Sprinkle nuts evenly on bottom.
3. Place remaining ingredients in a saucepan and boil over moderate heat until brittle ball is formed in cold water; (on candy thermometer 260-265 F or 121-130 C).
4. Immediately pour over nuts as evenly as possible and do not scrape saucepan.
5. Let cool on a rack and break into pieces to serve.

Makes 16-18 pieces. Keep in a cool dry place, well hidden (only kidding) until ready to serve

Whipped Shortbread

First published in Hot Off the Griddle #21, November 1993. From the Collection of Marg Dye

Yet another shortbread recipe. There can never be too many!

INGREDIENTS

• 1 cup butter
• 1 1/2 cups flour
• 1/2 cup icing sugar

METHOD

1. Combine all ingredients and beat for 10 minutes. (A food processor works well and takes no time at all).
2. Drop by teaspoon (do not press down) onto cookie sheet.
3. Decorate with maraschino cherry pieces if you wish.
4. Bake at 350F approximately 17 minutes or just until bottoms are lightly browned.

Makes approximately 3 dozen small cookies.

White Fruitcake

From Hot Off the Griddle #33.

INGREDIENTS

• 1 cup butter
• 1 cup granulated sugar
• 5 eggs, well beaten
• 3 tbsp all-purpose flour
• 1/3 cup all-purpose flour
• 2 cups almonds, blanched and halved
• 1 cup finely chopped candied citron
• 1/2 cup finely chopped candied orange peel
• 1 cup finely chopped candied lemon peel
• 1 cup dried apricots, cut in thin strips
• 1 cup glacé red or green cherries, halved
• 2 pounds seedless white Australian raisins
• 1 1/2 cups chopped shredded coconut
• 1 1/4 cups undrained crushed pineapple
• 1 1/2 teaspoons finely grated lemon rind
• 1 tbsp lemon juice
• 1 2/3 cups sifted all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt

METHOD

Preheat oven to 275 deg. F. Grease four loaf pans (approx 9 × 5 × 3 inches); line with two layers heavy brown paper, greasing top layer well.

Cream butter until fluffy; gradually cream in sugar.
When fluffy and well-blended, add well-beaten eggs, a little at a time, along with three tablespoons flour.
Beat thoroughly after each addition.

Combine one-third cup flour, halved almonds, citron, candied orange and lemon peel, apricots, halved cherries, raisins and coconut, tossing so fruit is coated with flour.

Combine crushed pineapple, lemon rind and juice.

Sift together 1-2/3 cups flour, baking powder and salt.
Blend floured fruit into creamed mixture.
Gradually add pineapple mixture, then sifted dry ingredients, stirring just enough to sufficiently blend ingredients.
Spoon batter into prepared pans.

Bake in preheated oven for 1 1/2 hours.
Then increase oven heat to 300F and continue baking another 1 3/4 hours.
Keep a shallow pan of water on bottom of oven during baking period; check periodically as water will evaporate.

Baked cakes, once removed from oven, should be allowed to stand in pans, on wire racks for several hours to cool thoroughly and set. If a beverage of any kind (hmmmmm.... brandy, anyone?) is poured over the cakes, they should not be removed from pans for at least 24 hours. When thoroughly cool, invert pan on wire racks; remove paper.

To store cakes, wrap in cheese cloth that has been dipped in brandy, sauterne, dry sherry or apple juice; then overwrap in heavy waxed paper or aluminum foil; store in cool place.

Makes four 1 1/2 lb. cakes. Will keep at least 3 months.

Casserolls

From Deborah Palmer of A Movable Feast

Easy and delicious alternative to fussy dinner rolls... Very more-ish.

INGREDIENTS

• 1 cup milk
• 1 Tbsp honey
• ¼ cup butter
• ½ tsp salt
• 1 Tbsp baking yeast
• 1½ cups all-purpose flour

METHOD

1. Heat milk, honey, 1 Tbsp butter and salt until the butter melts and honey dissolves.
2. Transfer mixture to another bowl and allow to cool.
3. While the mixture cools, melt the remaining butter and set aside.
4. Add yeast to milk mixture. Stir to dissolve and let sit a few minutes.
5. Add flour and beat 50 strokes until smooth and elastic.
6. Let dough rise for 30 minutes.
7. Pour one-half of the reserved melted butter into 9 × 9 inch pan.
8. Stir the batter down; then drop it in heaping tablespoons into the pan.
9. Pour the remaining butter over the rolls.
10. Let rise until double in size.
11. Bake at 400F for 30 minutes.

Serve hot and enjoy.

Eggs Adelaide with Bechamel Sauce

From Deborah Palmer of A Movable Feast

A favourite recipe from living in Toronto at Adelaide and Parliament during the 70s.

EGGS ADELAIDE

• 2 Tbsp butter
• 1 small onion, minced
• Pepper and nutmeg
• 1 large package spinach
• 4 eggs
• 8 to 12 shrimp
• 1 cup grated cheese of your choice (Cheddar, Edam, Swiss, etc)
• One recipe sauce Béchamel (see below)

METHOD

1. In large pan, sauté onion in melted butter. Add spinach, pepper and nutmeg.
2. Cook over medium low heat until just wilted.
3. Remove from pan; place spinach mixture in a greased pie pan.
4. Break eggs and arrange them on top of the spinach mixture.
5. Place shrimp, one on either side of each egg.
6. Carefully pour sauce over each egg to cover and surround it.
7. Sprinkle generously with cheese.
8. Place in 350 oven for about 15 to 20 minutes.

Serve with crusty bread.

SAUCE BECHAMEL
For the roux:

• 3 Tbsp butter
• 3 Tbsp flour, white or whole wheat

For the sauce:

• 2½ cups hot milk
• Nutmeg, freshly grated
• Salt and pepper, freshly ground

METHOD

1. Melt better in small saucepan over low heat. When it starts to foam up, stir in flour with wooden spoon until combined.
2. Cook roux over medium heat for 3 to 4 minutes. Keep stirring. 
3. Do not let mixture brown.
4. Heat milk in microwave until hand hot.
5. Slowly add milk to roux, whisking to prevent lumps. Bring to a bubble, then lower heat.
6. Simmer and stir until sauce is smooth, about 10 minutes. You may stir less often as sauce thickens but keep a sharp eye out to ensure sauce does NOT brown on bottom which will affect its taste (badly).

Sauce can be served with any vegetable and also with chicken and seafood.

BBQ Salmon Steaks

From Foodstuffs Hot Off the Griddle, June 1998.

INGREDIENTS

• 2 Tbsp lemon juice
• 1 Tbsp olive oil
• 1 tsp dried crushed rosemary or dill (or 1 Tbsp fresh herbs)
• salt & pepper to taste

METHOD

1. Drizzle marinade over steaks and turn to coat both sides.
2. Refrigerate, covered, for 30 minutes or up to 3 hours.
3. Grill about 4” from the coals, turning once until no longer “shiny” in the middle, but flaky and tender.

Cheese & Onion Oat Pie

From High Fibre Recipes by Gina Steer

INGREDIENTS

• 1 tbsp sunflower oil, plus 1 tsp
• 25g butter
• 2 medium onions, peeled and sliced
• 1 garlic clove, peeled and sliced
• 150g oats
• 125g aged cheddar cheese, grated
• 2 medium eggs, lightly beaten
• 2 tbsp freshly chopped parsley
• salt and pepper
• 275g baking potatoes, peeled
•  

METHOD

1. Preheat oven to 180 C. Heat the oil and half the butter in a saucepan until melted.
2. Add the onions and garlic and gently cook for 10 minutes. Remove from the heat and tip into a large bowl.
3. Spread the oats out on a baking sheet and toast in the oven for 12 minutes. Leave to cool, then add to the onions with the cheese, eggs, and parsley. Season to taste and mix well.
4. Line the base of an 8 inch round tin with greaseproof paper and oil well. Thinly slice the potato and arrange the slices on the base, overlapping them slightly.
5. Spoon the cheese and oat mixture on top of the potato, spreading evenly. Cover with foil and bake for 30 minutes.
6. Invert the pie onto a baking sheet so that the potatoes are on top. Carefully remove the tin and paper.
7. Melt remaining butter and brush over the potato topping. Place under broiler until the potatoes are lightly browned, cut into wedges, and serve.